Ingredients
Method
- Prepare the pie dough through the chilling stage according to your chosen recipe.
- Combine the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest in a large bowl and stir until the mixture looks moist rather than powdery.
- Move an oven rack to the lower third position, set the oven to 425°F (218°C), and place a baking sheet on the bottom rack to catch any drips.
- On a lightly floured surface, roll out one chilled dough disc into a 12-inch round and gently fit it into the pie dish, smoothing it into the corners.
- Spoon the filling evenly into the crust and scatter the butter cubes over the top, then set the pie aside while you work on the top crust.
- Roll the second dough disc into another 12-inch circle, cut it into strips, and weave them over the filling to form a lattice, then trim and crimp the edges to seal.
- Brush the crust with the egg and milk mixture and sprinkle with coarse sugar if using.
- Bake the pie for 25 minutes at 425°F, then reduce the temperature to 375°F (190°C), shield the edges, and continue baking until the filling is bubbling all the way through, about 40–50 minutes more.
- Set the baked pie on a rack and let it cool for at least 4 hours before slicing so the filling can fully set.
Nutrition
Notes
Letting the pie cool completely is what transforms the bubbling berries into that dreamy, sliceable filling. It’s the kind of dessert that feels like a slow summer afternoon, especially with a scoop of vanilla on top.